Vegetarian Khao Soi-Thai Coconut Curry Soup
This vegetarian Khao Soi, is my take on the classic recipe from Northern Thailand. It is vegetarian, instead of being based with chicken. I also use gluten-free noodles although regular noodles are fine. Lately I have been upping my noodle soup game. Lastly, instead of topping them with crispy noodles, I use a crisp fried egg or crisp chickpeas. So bottom line, it might not be super authentic. But it yields the same cozy comfort with some upcycled ingredients.
My Khao Soi Story
I am enjoying cooking through a seasonal CSA box, as well as the offerings of the learning garden this summer. Right up my alley. This Khao Soi is what I made today! A full class, a large potful and all kinds of slurp able magic. This might not be the most authentic version of the recipe, but it sure is delish.
What exactly is Khao Soi
It is a traditional coconut and curry-based soup from Northern Thailand. It is flexible and usually topped with pickled mustard stems. In my plant forward version, I use pickled chard stems. Some curry magic would work too. But this version uses practical spices that you will have on hand.
How to do chickpeas for topping
Pre-heat the oven to 400 degrees. Grease a large baking sheet. Spread the chickpeas and rub with turmeric, paprika, salt and cayenne. Coat with 2 tablespoons of cornstarch. Pop into the oven and cook for about 20 minutes. There it is ready for your edible consumption.
The Broth
The plant-based broth simmers while you complete the rest of the prep. Now the vegetables are flexible, I have used peppers, chard, ginger, garlic and onions.
Everything in this recipe can be made ahead, and the noodles can be simmered and assembled at the end. Bottom line do not get intimidated by the long list of ingredients. It does take a little time, but if you follow the sequence you will have a gorgeous meal for a crowd.
Another noodle soup that offers coconut goodness in generous doses includes this Khao Suey and for protein packed vegetarian goodness consider this red lentil soup.
A gorgeous one pot bowl of comfort that brings loads of vegetables in a slurp worthy bowl to your table.
Ingredients
- 4 cups of water
- 2 tablespoons grated ginger
- 2 tablespoons grated garlic
- ¼ cup nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon freshly ground cumin
- 1 teaspoon paprika
- 1 teaspoon red cayenne pepper or to taste
- ¼ cup soy sauce
- 6 to 8 ounces dried noodles of your choice
- 2 tablespoons honey
- 1 and ¼ cup coconut milk
- 4 tablespoons oil
- 1 red onion, thinly sliced
- 2 tablespoons scallion whites, finely chopped (greens are used for topping)
- 1 tablespoon (about 5 cloves of garlic) minced garlic
- 1 tablespoon minced ginger
- 2 bell peppers, thinly sliced
- 6 to 8 ounces fresh chard (or other greens)
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ cup fresh lime juice
- Fried eggs or crisp chickpeas (see details in the post)
- Chopped basil
- Chopped cilantro
- Chopped scallions
- Sesame seeds
Instructions
- In a large soup or stock pot add in the water, ginger, garlic, nutritional yeast, turmeric, cumin, paprika and cayenne pepper and bring to a boil and simmer for 15 to 20 minutes.
- It should reduce by about a quarter of the volume. If you wish you can strain the broth at this point. It is not needed, but offers a somewhat smoother texture.
- While this is simmering, finish prepping and chopping your vegetables.
- In a skillet, heat the 4 tablespoons of oil and add in the red onion, scallion whites, minced garlic and minced ginger and the bell pepper. Cook for about 6 to 8 minutes until the vegetables soften and release their juices.
- Add in the fresh chard and allow it to wilt, stir in the curry powder, soy sauce and the sesame oil.
- Turning your attention back to the broth, allow it to simmer and add in the noodles and allow them to cook for 4 to 5 minutes (they should be still firm). Add in the coconut milk, honey and bring to a simmer.
- Stir in the vegetables and turn off the heat and stir in the lime juice,
- Place in bowls and sprinkle with the herbs, top with chickpeas or a fried egg. Sprinkle with the scallions and sesame seeds (if desired) and enjoy!
Aditya Swarup
Your Vegetarian Khao Soi Thai Coconut Curry Soup is a taste sensation! I love how the spices come together, creating such a rich and flavorful dish. This recipe is now a favorite in my household!